Black Hills Porter in the Carboy

Always check the clock before you begin brewing. Last night I started a new batch of Black Hills Porter and didn’t realize that the time was about 9:45 when I popped the yeast pack. I didn’t get to bed until 2am and I pitched the yeast when it was to hot without realizing it.

The top of the carboy felt really good and so I pitched the yeast. Afterwards I felt the bottom of the carboy and it was quite hot. Just over 100 degrees I’d guess. This afternoon things are going well on the fermentation, but it’s not nearly as quick as it should be going.

Update: On 12/31 the beer was racked to a secondary carboy as most visual action inside the carboy has ceased.

Busy Day

Wow,  The trifecta today.  HomeBrew, Home Improvement, and major BBQ.  I got the elevation added to the patio.  I added 3 and a half inches of height on the outside support.  Not the easiest thing to do and would have been so much easier with larger jacks and an extra set of hands.  It looks good though.  I’ll posts specific pictures showing the jacks in the gallery once I’m done.

Before I got to that, I brewed beer with a friend today.  5 Gallons of Black Hills Porter.   Finished up about 3pm and it’s sitting behind me as I type just starting to bubble away.  3 months down the road I’ll get to try it.   The whole time we were brewing, I had the first set of three packs of 4 sides of ribs.

The ribs are full length beef short ribs.  These things are huge. 3 ribs = 10 pounds raw.  This is the second attempt at cooking the ribs.  The first time I undercooked them and didn’t catch the temp right at the bone.  The meat was still slightly bloody.

This time I got the meat all the way cooked, but didn’t have it at temperature long enough.  Close but not quite. I put two of the four sides into the oven to finish them off, 10 hours of cooking and they turned out really well.

So a busy day, lots done